1935 Old Waldorf-Astoria Bar Book

176

OLD WALDORF-ASTORIA BAR BOOK distilleries throughout the South; "Scotch," named for the country of its origin and popularly supposed to be made of oatmeal, the national dish, turned into spirits by the aid of peat fires, but more probably of barley or other grain, and "Irish," made in Ireland. WINE-The juice of grapes, fermented by nature, in course of time. Varieties named in the compendium in– clude Claret, the ordinary red wine of certain districts in France (voltage, 13.3); Burgundy, the heavy red wine of Bourgogne, France (voltage, 13.6); Madeira, the wine of the Portuguese Island of that name; Port, a wine whose name came from the Portuguese city of Oporto, whence it was exported; Rhine, meaning a wine made of grapes grown in the Rhine valley; Beaune, wines both red and white, made in the vicinity of Beaune, France, and about the same voltage as Bur– gundy; Bordeaux, made of grapes grown in the terri– tory contiguous to the city of Bordeaux, France (voltage, l 1.5); Champagne, an effervescent wine made before the war in the Marne region of France, particularly at Rheims (voltage, l 2.2). BAR GLASSES-Among the glasses mentioned as proper for the service of the fancy potations, the name "star" appears frequently. According to surviving authorities on bar-containers of the period, a "star" was synonymous with a. SOVR gl~s. The SOUR glass, so called because it was used for "sours" of various kinds, held from five and a half to six ounces. The LEMONADE was originally a thick goblet, but in time it'became a thin, straight-sided glass, holding from six to eight ounces. The latter was originally the same as a FIZZ or a HIGH-BALL glass. The COLLINS